What is Sonth Called in English?
Do you know what Sonth is called in English? Check out its English name and what it is called in different languages. Discover interesting facts and stats about Sonth.
Sonth or Saunth is a common spice used in Indian kitchens. Sonth in English is known as dry ginger or dry ginger powder. Sonth is derived from drying the fresh ginger roots for an extended period. Let us explore what Sonth is called in English, its scientific name, common uses, and interesting facts.
Sonth in English
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Sonth is known as "dry ginger" or "dry ginger powder" in English. It is the dried rhizome (underground stem) of fresh ginger. The scientific name of dry ginger is Zingiber officinale, and it belongs to the Zingiberaceae family, which includes other famous spices such as turmeric and cardamom.
What is the Scientific Name of Sonth?
The scientific name of sonth is Zingiber officinale and it is a part of the Zingiberaceae family.
A herbaceous perennial with a life cycle of over two years. The rhizome (underground stem) is the part that we eat.
The principal bioactive compound in fresh ginger, gingerol, is metabolized to shogaol on drying. The sharp flavor of dry ginger powder is provided by shogaol.
Different Names of Sonth in Different Languages
The following are the different names of Sonth or Dry Ginger in different languages:
| Language / Region | Common Name(s) |
| Hindi | Sonth / Saunth |
| Sanskrit | Shunthi / Nagara / Vishvabheshaja |
| Tamil | Sukku |
| Malayalam | Chukku |
| Telugu | Sonti |
| Kannada | Ona Shunti |
| Marathi | Sunth |
| Gujarati | Sunth / Soonth |
| Bengali | Shonth / Shuth / Shukno Ada |
| Punjabi | Sundh / Sonth |
| Odia | Sunthi |
| Assamese | Sukan Ada |
| Konkani | Sunt / Soontti |
| English | Dry Ginger / Dried Ginger Rhizome |
| Chinese (TCM) | Gānjiāng |
| Japanese | Kankyō |
| Thai | Khing Kae Haeng |
| Arabic | Zanjabil Yabis |
| Persian | Zanjabil-e-khoshk |
| Spanish | Jengibre seco |
| French | Gingembre sec / Gingembre séché |
| German | Trockener Ingwer |
Which is the largest ginger producing state in India?
India is the world's largest producer of fresh and dried ginger, accounting for 45% of the total production in the world. Madhya Pradesh is the leading state for ginger production in India with about 31% of the country's ginger production.
The other important producing states are Karnataka and Assam. These areas combine to fuel the domestic market and exports.
These zones have a warm, humid climate which is ideal for growing ginger. Roots are harvested by the farmers when leaves turn yellow.
What are the main health benefits of dry ginger?
This root is recognized for its properties by traditional medicine and modern science. Dry ginger can be used for its health benefits, such as digestion and anti-inflammatory properties.
It is used as a home remedy for common colds. It encourages salivation which helps to digest the foods. It also has potent anti-oxidants which combat cell damage.
Is sonth different from fresh ginger?
Yes, sonth is dried ginger. Ginger is naturally very high in moisture. This water is lost in the sun-drying process, increasing shelf life and concentrating the flavor components, making it sharper.
What is the plant family of ginger and turmeric?
Both ginger and turmeric belong to the same plant family, Zingiberaceae. Family of aromatic flowering plants occurring in tropical areas. They have thick rhizomes underground.
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5 Interesting Facts About Sonth or Dried Ginger Powder
1. Sonth is not fresh ginger. Sonth is simply dried and ground mature ginger root, but during the drying process, its chemical composition is altered. It contains more shogaols than fresh ginger, so it is spicier and pungent tasting.
2. In traditional Indian medicine, sonth is considered a "hot" ingredient that helps stimulate digestion, promotes circulation and helps relieve cold and flu symptoms. It is an important part of a number of herbal home remedies in South Asian countries.
3. Dried ginger or sonth, was one of the most valuable spices traded along the Silk Road and through Arab merchants to medieval Europe. It was of such high value that a pound of ginger in 14th century England was valued as a sheep.
4. Sonth, when dried and stored in an airtight container protected from moisture and light, can maintain its flavor and potency for up to a year. It becomes a valuable staple in households when fresh ginger is not available.
5. In some regions of Rajasthan and Punjab, sonth is incorporated into energy ladoos and traditional sweets along with jaggery, ghee and nuts. Traditionally these were distributed to new mothers and to those who were ill as a food for nourishment and warmth.
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